If you are lucky, you had a teacher who made you love a subject that may have seemed unlovable. Or maybe you have a follower that bakes your recipes and lets you know how much everyone enjoyed them. And maybe you are also lucky enough to know someone who sends you recipes that you would never have found on your own.

I found the triple threat: someone who fits all three of those definitions. A former math teacher, avid baker, and awesome share-er. So here's to her sharing this simple lemon pudding cake (or as I like to call it: nearly a fancy schmancy lemon souffle).

Lemon Pudding Cake
from The New York Times

4 large eggs, separated
1 tsp grated lemon zest
1/3 cup lemon juice
1 tbsp unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 tsp kosher salt
1 1/2 cups whole milk

Make the pudding cake: Place a large roasting pan (or deep dish) on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter or spray an 8-inch square or round baking dish.

In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

Whip the egg whites until soft peaks form, then gently fold them into the batter.

Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.